Tea Ganache

Preparation info

  • Difficulty


  • Makes

    3½ cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


bittersweet chocolate, 60% to 62% cacao, chopped . 1 pound 454 grams
instant powdered lemon tea 2 tablespoons plus 2 teaspoons 1.2 ounces 33.3 grams
crème fraîche 2 cups 16.4 ounces 464 grams
heavy cream ¼ cup plus 2 tablespoons (88 ml) 3 ounces 87 grams
cognac 2 tablespoons (30 ml) 1 ounce 28 grams


Have ready a fine-mesh strainer suspended over a medium glass bowl.

In a food processor, process the chocolate until very fine. Pulse in the instant powdered tea.

In a 4 cup microwavable measure with a spout (or in a small saucepan over medium heat, stirring often), scald the crème fraîche and heavy cream (heat them to the boiling point; small bubbles will form around the periphery).

With the motor of the food processor running, pour the cream mixture through the feed tube in a steady stream. Process for a few seconds until smooth, scraping down the sides of the bowl as needed. Pulse in the cognac. Press the ganache through the strainer and let it sit for 1 hour. Cover it with plastic wrap and let it cool for 3 to 4 hours, or until the mixture reaches a soft frosting consistency (70° to 75°F/21° to 24°C).

The ganache keeps in an airtight container for 3 days at cool room temperature, 2 weeks refrigerated, or 6 months frozen. To restore to frosting consistency, defrost, if frozen, and reheat in a microwave with 3 second bursts, or in a double boiler set over hot, not simmering, water (do not let the bottom of the container touch the water), stirring gently to ensure that it does not overheat or incorporate any air.